Have you ever wondered if you could recreate the iconic Hostess Sno Ball Cake at home? Well, wonder no more! We have the perfect recipe for you. Say goodbye to store-bought treats and hello to a homemade delight that captures all the flavors and nostalgia of the original. Get ready to indulge in the rich chocolate cake, fluffy marshmallow filling, and that signature pink coconut coating that makes the Hostess Sno Ball Cake so irresistible.
But wait, isn’t the Hostess Sno Ball Cake a well-kept secret? How can we possibly recreate it at home? Well, we have unlocked the recipe and are here to guide you through it step by step. Get ready to become the perfect hostess with this delicious and eye-catching dessert that will wow your guests at any occasion.
Our homemade version of the Hostess Sno Ball Cake is a three-layer chocolate cake filled with marshmallow fluff and covered in a coating of pink coconut flakes. Doesn’t that sound absolutely divine? And the best part? It’s easier to make than you might think!
Whether you have a special event coming up or simply want to treat yourself to something decadent, this cake is perfect. So, put on your apron and let’s dive into the recipe. We’ll show you how to make the cake and frosting from scratch, and even give you some tips and variations to make it your own.
Are you ready to unleash your inner baking genius? Let’s get started!
How to Make the Cake and Frosting
To make the easy chocolate coconut cake, preheat the oven to 350 degrees F and prepare the cake pans by greasing and flouring them. In a large bowl, whisk together the dry ingredients – all-purpose flour, white granulated sugar, cocoa powder, espresso powder, baking soda, baking powder, and kosher salt.
In a separate bowl, mix together the wet ingredients – eggs, buttermilk, warm water, olive oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until smooth.
Divide the batter among the cake pans and bake for 27 to 30 minutes. While the cakes cool, make the 7-minute frosting by whisking together water, sugar, egg whites, cream of tartar, and salt. Cook this mixture over low heat until it reaches 240 degrees F. Remove from heat and beat until fluffy.
For the coconut topping, mix coconut flakes with red food coloring until evenly distributed. To assemble the cake, layer the cake rounds with frosting and then coat the sides and top with the pink coconut flakes.
Tips and Variations
Here are some tips and variations for making the perfect Hostess Sno Ball Cake.
- Use parchment paper to line the bottom of the cake pans to prevent sticking.
- If you don’t have 6-inch cake pans, you can use two 8-inch cake pans instead.
- For a different flavor, you can add a teaspoon of coconut extract to the cake batter.
- If you prefer a different color, you can use different food coloring to tint the coconut flakes.
- You can also make these into individual cupcakes by baking the chocolate cake batter in cupcake pans and following the same assembly process.
- This cake is best served on the day it is made, but leftovers can be stored in an airtight container for up to 3 days.
- Get creative with decorations – add sprinkles, edible flowers, or other toppings to make your Sno Ball Cake extra special.
Enjoy this delicious homemade version of the classic Hostess Sno Ball Cake and indulge in nostalgia with every bite!